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Butterfinger Dessert 13 Recipe

Ingredients
  • 1 angel food cake, crumbled
  • 6 Butterfinger candy bars, crumbled
  • 16 ounces Cool Whip
  • 1 stick margarine
  • 2 cups powdered sugar
  • 4 egg yolks
Directions
Cream margarine; add egg yolks, sugar and Cool Whip. set aside. Put 1/2 of crumbled cake in bottom of 9x13 inch pan. Pour 1/2 of Cool Whip mixture over it and sprinkle 1/2 of the candy bars. Repeat layers in the same order.
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